gums and stabilizers....(alifah)

GUMS & STABILIZERS

Food hydrocolloids – a range of
polysaccharides and proteins – also
known as ‘water soluble gums’,
‘gums’, ‘stabilisers’.

Primary functions:	secondary functions:
Thickening agents Gelling or texturizing agents	Stabilisation of emulsions Suspension of particulates Control of crystallisation Encapsulation Formation of film

The substituent will determine whether the gums are non-ionic or ionic.

Hydrocolloid structure...

DS = Degree of substitution = side chains per unit length
Higher DS ~ faster to hydrate
Lower DS ~ slower to hydrate

DP = Degree of polymerization = chain length
Higher DP ~ Higher viscosity, slower to hydrate
Lower DP ~ Lower viscosity, faster to hydrate

Factors which affect gum properties

• Molecular weight
• Monosaccharide composition
• Type of side chains
• Number of side chains
• Distribution of side chains